Description
A deliciously filling dish that is great for lunch or dinner. So many interesting flavours in each bite.
Ingredients
Polenta
2 C (500 ml) chicken stock
2 C (500 ml) milk
1 Tbsp (15 ml) garlic, finely chopped
1⅓ C (330 ml / 240 g) polenta
⅔ C (160 ml) cream
¼ C (60 ml) Parmesan cheese, finely grated
salt and pepper
Sauce
½ C (125 ml) Westfalia Lemon-flavoured Avocado Oil
⅓ C (80 ml / 8 g) coriander leaves
⅓ C (80 ml / 8 g) basil leaves
⅓ C (80 ml / 8 g) chives
1 Tbsp (15 ml) Parmesan cheese, finely grated
1 Tbsp (15 ml) red wine vinegar
2 tsp (10 ml) capers
salt and pepper
8 large eggs, fried
½ C (125 ml / 110 g) ricotta
handful of basil leaves
Instructions
Polenta
Bring the stock, milk and garlic up to a boil. Stir in the polenta and simmer for 20 minutes over medium heat while stirring regularly. Stir in the cream and Parmesan cheese and season to taste.
Sauce
Place everything into a food processor and purée until smooth. Season to taste.
To serve, spoon the polenta into the serving bowls. Add 2 fried eggs per person on top and add a drizzling of the herb sauce. Crumble over ricotta cheese and add a bit of basil.
TIP: If the polenta thickens while standing, simply add a splash of water or milk and reheat it over low heat while whisking continuously.
TIP: The fried eggs can also be replaced with poached eggs if you prefer.
